ATL Life Magazine Spring 2021 by ATLLifeMag

ATL LIFE MAGAZINE Spring 2021 | Issue 3 | Volume 1

-The Dining IssueInterviews with local Owners & Exec. Chefs Discover Loal Eats in Atlanta

ATLLifeMag.com

“Spring Forward” is a term that over the years I’ve come to having a deeper understanding of. The time changes ahead so we lose an hour of sleep at night- but we gain more sunlight during the day. Spring is a time of rejuvenation and renewal. The prettiest flowers bloom in this season, the weather is nicer , especially for outdoor activities. Spring is one of my favorite times of the year. As we move through this pandemic, we are seeing glimmers of light at the end of the tunnel - as it looks to be a little closer within reach. Watching the world change all around us daily, I can’t help but feel a sense of refreshment and renewal. We all are continuing to find our new normal, so don’t forget to give yourself a little grace and some flowers because you’re doing an amazing job at this thing called life. For myself, I know that my new normal will be nothing like what my old normal was... and for that I’m grateful. We continue to work within our communities and markets, speaking to local shop owners, CEO’s, new business owners, executives and partners to get their thoughts and opinions on the state of their businesses and their hopes for the future. Their stories are amazing and the hard work that they put into their crafts is inspiring to say the least. It gives me hope... hope for our now and hope for our future that we all will come out better, stronger, smarter and more resilient

Teia Hill Publisher ATL | Miami | LA Life Magazines

CONTENTS [ What's Inside ] www.ATLLifeMag.com Pg 2 Publisher's Note Pg 4 Executive Chef Brandon ChavannesKimpton Sylvan Hotel-Willow Bar, The Betty, St. Julep Pg 8 Bally Sports Replaces Fox Sports Logo Pg 9 On the West Coast: Catalina Island Re-opens to Leisure Travel Pg 11 The City of East Point Honors Antwan "Big Boi" Patton of Outkast with Global Icon Award For Advertising Inquiries, Content, Subscriptions or Story Submission Publisher@ATLLifeMag.com | 770-940-0606

Pg 16 King + Duke- An Atlanta staple eatery Pg 18 Zoo Atlanta- So much fun! Pg 22 Marcel Atlanta- dubbed Atlanta's "Sexiest" Restaurant

Pg 26 THANK YOU to our sources and partners Pg 30 Debunking Colorectal Cancer By: Dr. Kevin E. Woods, MD. for Cancer Treatment Center of Atlanta

Executive Chef Brandon Chavannes I got a chance to speak with Chef Brandon- the Executive Chef of The Betty, Willow Bar, and St. Julep, at The Kimpton Sylvan Hotel in Atlanta. It was a great conversation that left me literally hungry for more!! Here’s what Chef Brandon and I spoke about:

What are your goals as Executive Chef of The Betty? I have many goals for this restaurant, but I’d say the biggest one is to establish a culture that fosters more chefs and more restaurant professionals. We want this property to be a gateway for anybody who’s passionate about the hospitality industry. We want to create a space that is special and unique, one that provides opportunities for our team to take their passions and run with them, continuing to push their craft forward. How did you become the Executive Chef of The Betty, St. Julep, and Willow Bar? My first real job was working in a sandwich shop in Dunwoody, Ga. It was a high school job and I didn’t take it too seriously, but it was there that I had my first glimpse into how much I enjoyed cooking. I went to Georgia Southern for college and started working in restaurants to pay my bills. I realized that I wanted to keep cooking and eventually moved to New York, working my way into better and better kitchens. I was a private chef for a while and got to travel the world; I went to Spain a few times, and it sealed the deal for me. I was tasting shellfish straight from the Mediterranean Sea, and it was a really inspiring time in my life. I came back to New York and got a job running the kitchen at a restaurant in the Meatpacking District before moving back to Atlanta for family reasons in 2011. That’s when I landed with Fifth Group Restaurants. I worked with them for a few years before transitioning over to Ford Fry’s restaurant group, Rocket Farms, where I opened Marcel as a sous chef. I eventually became Chef de Cuisine at King and Duke and then served as Executive Chef at St. Cecilia before being offered the opportunity to open The Betty, St. Julep, and Willow Bar at the Sylvan in 2021.

Photo Courtesy : Andrew Thomas Lee

Where does your inspiration for the menu and dishes that you prepare come from? When we were first talking about the concept as I was going through the interview process, we discussed what was popular in the 1940s and 1950s -- that style of elegant dining room service. Immediately my thoughts went to creating a modern supper club. It maintains the theatre and nostalgia of “occasion” dining that those establishments had back then, but we’re providing the culinary technique and spirit programs that are more pertinent to today's palate and trends. In developing the menu, we talked over and over about how to make dishes like shrimp cocktail and beef stroganoff surprising and cool again. We decided to take it back to a sort of “golden age” of dining out and make The Betty’s dishes craveable and delicious, while also being exciting and approachable.

Walk me through what the daily menu would look like.. While we’ll definitely have staple dishes at The Betty – favorite items that will always remain on the menu – individual dishes will change pretty frequently. It won’t be a change of the whole menu at once, rather a dish here or there; I want people to be able to come to the restaurant and know that a dish they fell in love with will probably still be there -- but also, they can find a whole new experience waiting for them as well. We have a few different sections: seafood towers and pâté, pastas -- which will change frequently -- and our main course section. We also have a robust lineup of garniture and sides, all of which will be dictated by the seasons. Ultimately I think our guests could come three times a week and see small changes or come twice a year and see very big changes. Photo Courtesy: Andrew Thomas Lee

As the executive chef, is there a certain type of experience that you want the guest to have upon dining at The Betty? From the moment they get out of their car and entrust our valet with their keys, I want our guests to have absolutely no worries or cares in the world. I want them to come in and know that they’re going to be well taken care of at The Betty. We are all about the full experience and strive to go beyond food and beverage to make that experience unique. With everything going on in the world, I’d like our guests to just enjoy this beautiful space and forget about everything else – whether that’s work, what they need to do when you get home, or the email that they forgot to send. I am eager to see our guests take a few hours to relax, be in the moment, and let our team feed their soul and appetite.

Can you elaborate a bit on the team that you are looking to assemble in the kitchen? We are looking for people who want to be successful. Success looks different to everyone, so whether your goal is to be an excellent chef one day or to be able to go home and have free time with your kids, we want everybody to have the opportunity to achieve the kind of success they are looking for. A restaurant is an environment that can teach in a lot of ways, be it tangible skills or life lessons. Our hope is that as our teammates enter this environment, they learn how to challenge themselves to become better – both in and outside of work – and use that to create momentum to achieve whatever goals they might have. I challenge myself to be better every day and I want the same for my staff. We want to ultimately establish a reputation for giving people the choice of how they want to be successful. What’s your favorite dish to prepare?

On The Betty’s menu, my favorite dish to prepare would be the Magret Duck with Cherries. It involves a high level of technique and craft, and the result is really beautiful, delicious, refined, and finessed. My favorite dish to prepare for myself at home is “rundown,” which consists of a salted dry mackerel with coconut milk. It really makes me happy because it’s a dish filled with so many memories and good times.

Is there anything additional that you’d like my readers to know? Restaurants across the country need support more than ever, and the industry as a whole wants nothing more than an opportunity to serve our guests. A simple evening out, a to-go order, or a donation to organizations like The Giving Kitchen – these things all help to keep restaurant people going through this hard time. Our team at The Betty is so excited to be part of the neighborhood and we’re really looking forward to getting to know the members of our community!

St. Cecilia- Atlanta

St. Cecilia, from Atlanta chef-owner Ford Fry, serves coastal European food — simple and thoughtful dishes inspired by the coastlines of Italy, Spain, and France — in Buckhead’s Pinnacle Building. The menu has plenty of options, but seafood and pasta lovers will be especially delighted. Guests are invited to stop by after work or arrive before dinner for a drink at the spacious bar. Enjoy a specialty cocktail, or have a glass or bottle from the hand-picked beer and wine list. 6

Photos Credit: Andrew Thomas Lee

StCeciliaATL.com

Bally Sports Replaces Fox Sports Logo Fox Regional Sports Networks Just Got a Facelift By Danisha Allen, Contributing Writer

In a move that will shake up the sports industry and change the game in betting on sports, Sinclair Broadcast Group and Bally introduced new regional sports monikers in late January. . Sinclair Broadcast Group, Inc. (NASDAQ: SBGI) (“Sinclair”) and Bally’s Corporation (NYSE: BALY) (“Bally’s”) just announced a joint venture that rebrands Fox Sports as Bally Sports. The new moniker may appear familiar to sports fans already knowledgeable with the existing red Bally logo; the new logo will feature the famous Bally red name atop the region the sports network broadcasts. For sports fans in the Atlanta and Miami markets, the new Bally regional sports networks (RSN) will broadcast as Bally Sports Southeast and Bally Sports Sun, respectively. In total, the rebranding move will bring 19 different RSN packages to fans across the US. In an innovative strategic move, Sinclair Broadcast Group, Inc. and Bally’s Corporation formed the partnership to combine Bally’s proprietary, advanced betting technology with Sinclair’s expansive market stronghold in order to introduce sports betting and gamification on a larger national stage. This move allows Bally’s to have a stake in physical casinos, online sports betting, and iGaming presence all under a single brand and sees Sinclair to allow its viewership experience live interactive sports in a new way.

CATALINA

ISLAND REOPENS TO LEISURE TRAVEL

SAN PEDRO, Calif. – As LA County reopens to leisure travel, staying close to home and enjoying the great outdoors are key trends according to TripAdvisor for Spring 2021. Catalina Island is just 22 miles off the coast of Southern California and known for providing visitors an experience that has been compared to the Mediterranean. *Effective as of January 29, 2021, the updated Los Angeles County Public Health orders allow the additional businesses to reopen with updated protocols. Social distancing and face covering guidelines remain in place at all establishments on the island.*

Following is a brief on the status of the island's businesses, including transportation, dining, lodging experiences and camping:

Transportation: Catalina Express is operating daily passenger ferry service from Long Beach to Avalon; weekend service from Dana Point to Avalon starting on February 12; and weekend service from San Pedro to both Two Harbors and Avalon starting on February 12. Due to the vessels operating at reduced capacity for distancing, visitors are encouraged to make reservations early to ensure a seat. Face masks are required by passengers and employees at all times while in the terminal, waiting to board and while on the vessels.

Dining on the Beach/Restaurants: Outdoor dining guidelines have made it possible for many restaurants to reopen and, just as this past summer, several are setting up tables to serve guests directly on the beach! ·

Lodging/Vacation Experiences: With activities galore to experience, there's no reason not to stay a night or two in Avalon. Even better, several Avalon hotels offer complimentary continental breakfast and/or wine and 9 cheese hour.

Renowned for its wide-open spaces, natural scenery, pristine beaches and unique terrain, Catalina Island is an outdoor enthusiast's dream destination. Campgrounds will reopen February 12, 2021. There are also nine boat-in campsites with stunning views and unspoiled beaches.

An online compilation of updates from businesses and services on the island, including hours of operation and closures, is being updated in real time on the "What's Open" page on LoveCatalina.com. To accommodate smaller group sizes and social distancing, visitors are encouraged to make reservations in advance and verify activities or status directly with the business prior to booking.

About Catalina Island and Catalina Express: Located 22 miles off the coast of Southern California, Catalina Island is accessible by boat from three ports via Catalina Express: San Pedro, Long Beach and Dana Point. Catalina Express offers up to 30 daily departures and year-round service to Avalon and Two Harbors, transporting over one million passengers annually. It offers comfortable airline-style seats and grouped table seating. Traveling to Catalina Island in as little as one hour, each vessel was designed and built/purchased specifically for comfort and speed. Catalina Express is an unparalleled resource in Southern California, and one of the world's most respected ferry fleets. For information and reservations, call 800.429.4601, or visit Catalina Express. Catalina Island's clear blue waters and Mediterranean climate and ambiance are a Shangri-La. This laid-back island town is chock full of places to eat, drink and shop. Catalina has a wealth of natural and cultural resources, unique animals and plants found nowhere else on earth. Sightseeing opportunities are numerous and varied from escorted tours around town, adventure rides into the interior, Jeep eco tours, hummer rides, to zip lines, rock climbing and undersea adventures. Independent activities are plentiful, camping, hiking, snuba, diving, snorkeling, kayaking, spa treatments, beach lounging, golf, motor boating, parasailing, fishing, 10 boat rides down the coastline and more.ody text

The City of East Point Honors Antwan “Big Boi” Patton with Global Icon Award

Photo Courtsey City of East Point

East Point hosts virtual award program as part of Black History Month Celebration EAST POINT, GA- On February 10th, The Mayor and East Point City Council presented Hip Hop legend Antwan “Big Boi” Patton with the 2021 Global Icon Award for his contributions to the music industry and elevation of the City of East Point as part of the iconic rap group Outkast. The presentation was broadcasted live from East Point City Hall on the City’s Facebook, Twitter and YouTube platforms. Mayor Deana Holiday Ingraham also presented “Big Boi” with the Key to the City and a proclamation proclaiming February 10, 2021 as Antwan “Big Boi” Patton Day in the City of East Point. Patton was also given a portrait created by Artist Ashley Daramola, Founder and CEO of ArtzyBella in East Point, Georgia. Friend and fellow Hip Hop legend CeeLo Green, from the iconic rap group Goodie Mob, was also in attendance to support Patton receiving his award.

“It is an honor and a privilege to celebrate the legacy of Antwan “Big Boi” Patton here in the City of East Point,” said Mayor Deana Holiday Ingraham. “His musical contributions have made a lasting impact around the world and put a spotlight on the City of East Point. Big Boi’s success is not only a representation of Black History, but American History as well.” 11

This event was organized by the office of Ward A City Councilman Lance Robertson to recognize the contributions of African Americans who have been instrumental in the City of East Point for Black History Month. “East Point is full of rich history,” said Councilman Lance Robertson. “Coming out of 2020, we felt it was important to recognize a history maker who has influenced the world through their musical contributions, which has an East Point origin, and to inspire our youth of today to be their best.”

Antwan “Big Boi” Patton is one half of the Grammy-winning and MultiPlatinum group Outkast. He attended Tri-Cities Performing Arts High School in East Point, Georgia where he met Andre Benjamin, better known as Andre 3000, and formed the iconic rap group Outkast. This dynamic duo has blessed the musical charts with six studio albums. Patton has also worked with legendary artists such as Carlos Santana and Beyonce’. Big Boi represented the City of Atlanta during the halftime show for Super Bowl LIII in Atlanta, Georgia. In addition to his musical catalogue, he also makes time to serve the community through his non-profit, the Big Kidz Foundation, which supports at-risk youth in Atlanta.

I had a chance to speak with Robby Kukler-Partner of Fifth Group Restaurants- and South City Kitchens. He gave me some background on Fifth Group Restaurants and a history lesson on the concept of one of my favorite restaurant chains- South City Kitchens and how it aims to please and continue to serve up Southern Hospitality and great Southern food.

Tell me more about Fifth Group Restaurants: Fifth Group Restaurants is a locally owned hospitality company. We have 14 restaurants, 10 of which we own and four that are licensed. Our brands of restaurants include South City Kitchen with four locations: Midtown, Buckhead, Vinings and a fourth licensed location in The Avalon in Alpharetta. We also have Ecco with three locations: Midtown, Buckhead and a location on the “S” Concourse in Hartsfield Jackson International Airport, Alma Cocina with its original location Downtown and our newest location in Buckhead’s Terminus building on the corner of Peachtree and Piedmont, and Lure is our seafood restaurant in Midtown. In the Virginia Highlands, we have the original El Taco which is a casual, familyfriendly, fun restaurant, and neighborhood institution La Tavola Trattoria which is 21 years old. In addition to the restaurants, we also have a catering and events company called Bold Catering and Design that offers full-service catering & design for corporate events, high-end weddings and other personalized events – it is actually celebrating its 25th birthday this summer. We have our own event space at The Gallery at King Plow Arts Center, and cater to other premier venues including Biltmore Ballrooms, The Summerour Studios and others all across the city. Bold is truly a full-service experience – we cook the food, handle the service and spearhead design and decor for weddings and corporate and social events.

Tell me the history of South City Kitchen Restaurant: We’ve been around for about 28 years. Our first restaurant was in Midtown on Crescent Avenue which opened in April 1993. Our Vinings location just celebrated its 15th anniversary this year. The original concept behind South City Kitchen is a combination of things – it's all about southern cuisine, warmth and soul. When you bring those things together, it’s magic. Our first location was a little bungalow home on a side street in the heart of Midtown that was just beginning to boom in 1993. The area was very different back then – most of the buildings that you see around South City Kitchen Midtown now were not there at the time. It was a pretty rough part of town, but at the same time it was already a cultural hub of Atlanta. With South City Kitchen, we really wanted to show people that southern food doesn’t just have to be overcooked green beans and foods cooked in bacon fat (that’s down-home country cooking!) – we wanted to prove that there is a way to elevate southern food. In the early 90’s, the term “Farm to Table” didn't exist, but in reality, that’s what southern food has always been. In the South, we have four seasons of growing and southerners have always eaten what they’re growing & what’s in season. Southern mentality would tell you that regardless if you were in the city or the country, you didn't eat tomatoes in December because they don’t grow in December. You didn’t eat Okra in November, but you do eat collard greens, cabbage, sweet potatoes and things of that nature because it grows and harvests in the winter. Seasonal changing menus is a huge part of South City Kitchen’s standard. Not many restaurants were doing this at the time of our first opening, but we showed our guests that you can still have your green beans no matter the season. Fried green tomatoes and shrimp and grits are two other southern staples that are made at any time, with finesse. At South City Kitchen, we combine unbelievable southern hospitality with a white tablecloth restaurant. The first thing that resonated with everyone who dined at South City Kitchen many years ago was how “nice” everyone was, which was really important to us and our culture as we set out on this venture to open more restaurants. We strive to provide people with the opportunity to experience joy when they eat in any of our restaurants. How has the event business been during the pandemic? As you can imagine, we were greatly affected just like the rest of the hospitality industry, but even more so with catering and event planning. With so many limitations and protocols for large gatherings, many corporations have stopped hosting events altogether. On the social side with weddings, many of them were postponed, delayed, rescheduled or even canceled towards the beginning of the pandemic, but in the past few months we have seen a handful of them picking back up. However, it’s only a fraction of what we’re used to, and the weddings are much smaller than they normally would be. 14

What services or offerings did you have to implement during the pandemic? We had to change the entire layout of the dining room by spreading tables further apart and we increased all of our already rigorous sanitization and safety protocols to keep our staff and guests safe. We reduced the menu size because we were unsure about the amount of volume we would have, and we worked on managing our product even better than before, both for the guest experience (how each dish tastes and appears) and from a waste standpoint. We didn’t want to waste anything unnecessarily, especially during this time. We have had fewer people working in the kitchen to allow for more separation amongst our team, and we also implemented to-go service. We’ve always had a to-go program, but we didn’t utilize it very often until now. We actually created some new positions for our staff – we now have a to-go specialist who focuses solely on “to-go” orders during certain days and hours, a position that wasn’t there before. Adding to-go eventually led to adding online ordering and onboarding delivery partner services with DoorDash. We just want to give everyone what they want to keep our guests happy and continue to drive sales.

KING + DUKE ATLANTA

King + Duke announces its newly appointed executive chef Eddie Barrett. At just 28 years old, Eddie formerly served as sous chef at both The Optimist and JCT. Kitchen

Perfectly complementing King + Duke’s beloved wood-fired menus & hearthinspired culture, with his new role, Eddie plans to harness his passion for cooking over an open flame while continuing to honor the South’s best flavors and ingredient

While all King + Duke menus will remain rooted in its namesake’s classic traditions & full of mainstay favorites, Eddie also recently introduced a new Sunday Roast program – a supplemental menu offered every Sunday that features his take on a traditional English Roast with rotating meats, sides and a selection of English Mead pairings – and will also be spearheading a patio revamp that will showcase a newly renovated outdoor space along with patio-only specials.

King + Duke remains open for dinner (dine-in & takeout) every Tuesday & Wednesday from 5-9pm, Thursdays from 5-10pm, Friday & Saturday from 5-11pm & Sundays from 5-9pm.

My family and I visited Zoo Atlanta on a sunny Sunday afternoon. This isn't your typical visit to the zoo. Everything from parking to entering the park, to entertainment and fun things to do and explore while visiting the zoo was exceptional. Zoo Atlanta's staff has gone above and beyond to ensure the health and safety of all it's guests- with sanitizing station checkpoints, social distancing markers throughout, new animal exhibits, picnic tables for a nice lunch, adventures to explore, many different vendors throughout the zoo and mask requirements inside of the park, along with knowledgeable staff that can help guide you along the way if needed.. this definitely is not your typical zoo experience. We were impressed! Check out these new exhibits:

ZOO ATLANTA WELCOMES JACKIE THE RED PANDA New arrival signals the return of a beloved species to Atlanta

Zoo Atlanta is thrilled to welcome one of its most beloved species, the red panda, back to Atlanta. Jackie, a 3-year-old male red panda from Smithsonian’s National Zoo, is now exploring his new home in the Zoo’s Asian Forest complex.

Jackie’s debut balances happy news with what had been one of Zoo Atlanta’s sadder announcements of 2020: the passing of Idgie, a female red panda who died on April 2 at the geriatric age of nearly 14. Jackie’s move to Atlanta was recommended by the Association of Zoos and Aquariums’ (AZA) Red Panda Species Survival Plan® (SSP), which makes breeding recommendations or, as in Jackie’s case, housing recommendations, that support the continued success of the species for future generations.

“We’re so excited to welcome Jackie to Zoo Atlanta. The red panda is a species that resonates very keenly with our Members and guests,” said Jennifer Mickelberg, PhD, Vice President of Collections and Conservation. “This is likely largely due to its appealing appearance, but this is a species that has an important story to tell about the health and preservation of the forests of Nepal, China, Tibet, India, Bhutan, Burma, and other areas where red pandas still exist.”

Red pandas are by nature a solitary species, so Jackie will get a chance to explore the red panda habitat, which has been especially retrofitted for his species, on his own terms. As he is still exploring his new environment, there is not yet a guarantee of seeing him.

Despite a few shared adaptations such as pseudothumbs for grasping a diet made up mostly of bamboo, red pandas are not closely related to their better-known shared namesakes, the giant pandas. Red pandas, which are native to the Himalayas in Bhutan, Nepal, Myanmar, northeastern India, and southern China, are classified as Endangered by the Institute for Conservation of Nature (IUCN). Primary threats include habitat loss, degradation, and fragmentation from deforestation. Zoo Atlanta has supported the Red Panda Network in a conservation initiative to restore red panda habitat in western Nepal through the Zoo’s Mabel Dorn Reeder Conservation Endowment Fund.

Zoo Atlanta is open daily with new protocols and procedures in place to promote wellness and prevent the spread of COVID-19. These include timed ticketing (tickets must be purchased online in advance); a largely one-way experience through the Zoo; hand-sanitizing stations throughout grounds; and signage and other aids to encourage social distancing. Masks are currently required for general admission for all guests over the age of 10. Certain optional paid experiences, including giraffe feeding, the Endangered Species Carousel, and Zoo train, require masks for all guests ages 2 and up. Learn more or plan a visit on

zooatlanta.org

ANGOLAN COLOBUS MONKEY BORN AT ZOO ATLANTA Baby makes 10 in the Zoo’s colobus group Zoo Atlanta celebrates the birth of an Angolan colobus monkey, born on February 6, 2021. The newborn is the offspring of Adanna and George and is the sixth infant born into the Zoo’s Angolan colobus troop, which now numbers 10 individuals. The infant, which can be seen with its family in the Zoo’s Monkeys of Makokou habitat, is easily distinguished by its solid white color. Adult Angolan colobus monkeys are notable for their striking black coats; long, white mantle fur; white whiskers and beards; and white tails. The newborn will gradually acquire this distinctive coloration in coming months. “We’re thrilled to welcome a new member to our colobus group. This is a very dynamic group that offers visitors an excellent opportunity to observe natural social interactions and infant care,” said Jennifer Mickelberg, PhD, Vice President of Collections and Conservation. “This species also has a very important educational message about the many threats facing African wildlife.” Native to forests, savannas and swamplands in middle Africa, Angolan colobus monkeys are currently classified as Vulnerable by the International Union for Conservation of Nature (IUCN). Their primary threats include habitat destruction and hunting for bushmeat and skins. The species is considered sacred in west Africa because of its shy, aloof nature. The infant may be seen with its mother, Adanna, or in the care of other group members, which is typical for Angolan colobus monkeys. In addition to its parents, the group also includes its grandmother, Lami; adult female Kinshasa; and siblings and half-siblings Gerri, Kito, Orlando, Zera, and Zuli. Learn more about their species or plan a visit at zooatlanta.org. Sightings of the new arrival are temperature-permitting, as the Zoo’s primate populations may not be in their outdoor habitats if temperatures are below 50 degrees. About Zoo Atlanta A proud accredited member of the Association of Zoos and Aquariums (AZA), the gold standard for animal care and welfare, Zoo Atlanta has a mission to save wildlife and their habitats through conservation, research, education, and engaging experiences. The Zoo is home to more than 1,000 animals representing more than 200 species from around the world, many of them endangered or critically endangered. Highlights include giant pandas, including Ya Lun and Xi Lun, the only giant panda twins in the U.S.; one of North America’s largest zoological populations of great apes; and a global center of excellence for the care and study of reptiles and amphibians. Recent transformations include the allnew African Savanna, featuring new and expanded habitats for African elephants, giraffes, zebras, ostriches, warthogs, meerkats and rhinos, and Savanna Hall, a state-of-the-art special event destination in the newly restored historic former home of the Atlanta Cyclorama. For more information, visit zooatlanta.org 20

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Photos Credit: Andrew Thomas Lee

Wilson Sporting Goods Co., in partnership with the Women's National Basketball Association (WNBA), unveiled the league's new official game ball before the start of the milestone 25th WNBA season. 24

"We are thrilled to be tipping off our partnership with the WNBA in advance of a historic 25th milestone season," said Amanda Lamb, Global Marketing Director, Team Sports at Wilson. "Introducing the Evo NXT to the pinnacle of the women's game, and announcing our first WNBA Advisory Staff member, all in the midst of Women's History Month, is truly a momentous occasion for Wilson." The official WNBA game ball is made of 100% composite leather, and integrates Wilson's Evo NXT construction featuring an enhanced grip and a soft moisture-minimalizing feel. "As we head into our 25th season with more momentum and energy than ever, we are excited to be partnering with Wilson on our new official game ball," said Cathy Engelbert, WNBA Commissioner. "We're grateful for Wilson's partnership and commitment to women's basketball, and the updated white and fire orange look signifies a new chapter for the WNBA brand and our game." The Wilson WNBA game ball will be available exclusively on wilson.com beginning May 3, and through select retailers, including WNBAStore.com, on May 17. Wilson's partnership milestones with the National Basketball Association (NBA) will continue to roll out throughout 2021 with announcements and activations across the WNBA, NBA G League, NBA 2K League and Basketball Africa League, and into the NBA's 75th anniversary season in 2021-22. Chicago, USA-based Wilson Sporting Goods Co., a subsidiary of Amer Sports Corporation, is the world's leading manufacturer of high performance sports equipment, apparel and accessories. Visit www.wilson.com for more information.

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F R E D

C A S T E L L U C C I -

C E O

Castellucci Hospitality Group I spoke briefly with Fred Castellucci about his role of CEO of Castellucci Hospitality Group and the state of his restaurants during the Covid-19 Pandemic. Here's what he had to say:

Tell me more about Castellucci Hospitality Group The hospitality group includes: The Iberian Pig (two locations), Double Zero, Cooks & Soldiers, Bar Mercado, Recess and Sugo (plus our edomae sushi pop-up, Mujō). The company was started in 2007, it’s a family business that I run with my brother and sister. We’ve grown the company from those early days when it was a very small and struggling business. I applied my philosophy in business in those early days to building the relationships that we now have with our customers and our staff. My business philosophy is all about building relationships and putting the time and effort into those relationships and reaping the benefits over time as it pays off. With that mindset- I opened The Iberian Pig in 2009 at the original location in Decatur, Ga on a shoe-string budget and it was a big hit out the gate and we’ve continued to grow and build on that success ever since.

How has the pandemic impacted the restaurant industry in Atlanta in your opinion? It’s been a whirlwind of a ride, from the earliest days when we had very little information and it seemed like the goal post was constantly moving, from the state and local jurisdictions weighing in on what we could and couldn’t do in those early days of the pandemic to shutting the businesses down and then re-opening them, then to re-opening our dining rooms… It's been a constant challenge that we’ve been faced with every day and getting our team excited about working in that new environment and the health risks that are associated with that has been extremely challenging. I do feel very strongly about how we’ve managed through the pandemic as a company and how we responded to the challenges. We were able to keep our team together, we never laid off any of our staff- we furloughed a few in the early days but ensured that they had unemployment the entire time. We paid our entire management team, we never cut salary or pay and we really stayed open and evolved our “take-out” restaurant operations. Take-out had not existed in our restaurants before, and it was a hard adjustment, but we didn’t take the easy way out. I’m really proud of the way that we reacted. We are doing as best as we can, and still our sales and revenue are not where they once were and that’s a struggle on the day to day basis to continue to survive and be profitable, and we’re meeting those challenges as best we can. Let’s talk about the food! What are some of the most popular menu items at any of your restaurants? The Iberian Pig is all about the cured meats and cheeses from Spain. We have some fantastic tapas dishes there and tacos as well. Our chefs at each restaurant put their own creative spins on the menus which I think is an important piece of what we do. Cooks & Soldiers is our “Basque” restaurant- so it’s all about the woodfire grill with rib steaks from the Basque country. Double Zero is an Italian restaurant with fresh handmade pastas and Neapolitan pizza. Our original restaurant Sugo in Johns Creek has more family style recipes like what my siblings and I grew up on - Italian and Greek family style dishes. Bar Mercado and Recess are the two newer concepts- Recess is more nutritious, food that makes you feel good, delicious, healthy food. Bar Mercado is our Latin American inspired restaurant. Our handmade empanadas and the roasted 28 chicken and braised short ribs are a few of my favorite dishes there.

Is there anything additional that you’d like to add or let my readers know about the hospitality group? The two new things that we’ve done recently on the restaurant side is that we’ve come up with a new concept for Bar Mercado which is Latin American cuisine behind our really talented executive chef. He cooks with passion, the dishes he prepares he cares about. We launched the new menu for Bar Mercado back in March 2020 with a new concept, redecorated the restaurant and then the pandemic happened… How crazy is that? What was amazing is that it worked! The restaurant is actually doing better now than it was. It’s just a testament to the fact that we really made some great changes there. We started another restaurant during Covid as well – Mujō - with a Sushi Chef out of New York, we started as a “pop-up” and it did so well that we wanted to turn it into a permanent pop up but now we’re working on construction in West Midtown for this Sushi Restaurant.

Castellucci Hospitality Group

Debunking Colorectal Cancer: What You Really Need to Know

Kevin E. Woods, MD, MPH is chief of Interventional Endoscopy, Gastroenterology & Nutrition, at Cancer Treatment Centers of America (CTCA) Atlanta. President of the Atlanta Medical Association, Dr. Woods earned a Bachelor of Science in Biology at Morehouse College and a Doctor of Medicine at Meharry Medical College. He completed the Osler Internal Medicine Residency at The Johns Hopkins Hospital and Master of Public Health at The Harvard T.H. Chan School of Public Health.

BY: DR. KEVIN E. WOODS, MD, MPH (CTCA ATLANTA) While colorectal cancer remains the third most common type of cancer in men and women in the U.S., there are several myths or misconceptions that need to be addressed so people can identify their level of risk for developing the disease. According to the American Cancer Society, an estimated 104,270 cases of colon cancer and 45,230 cases of rectal cancer will be diagnosed in the U.S. this year. The term “colorectal cancer” is used to describe cancer of the colon and rectum, which are often grouped together given their close anatomic proximity and treatment.

Myth: Preventing colorectal cancer is not possible. The American Society of Clinical Oncology (ASCO) recently released its fourth annual National Cancer Opinion Survey, in which twothirds of Americans reported their scheduled cancer screenings, such as colonoscopies and mammograms, have been delayed or skipped amid the COVID-19 pandemic. Due to delayed or missed screenings, some cancer cases could be diagnosed at a later stage with a poorer prognosis or go undetected altogether with ominous repercussions.

When detected early and treated appropriately, colorectal cancer has an approximately 90 percent five-year survival rate. Though there are several factors that can contribute to the development of colorectal cancer, some are beyond our control and others we can change; including, but not limited to:

Family history of the disease Poor eating habits Lack of exercise or obesity History of, or current, tobacco use Excess alcohol consumption Empowering yourself with this kind of information can help you and your doctor develop a plan to reduce your risk of getting colorectal cancer; delaying necessary screenings, on the other hand, can drastically affect one’s prognosis. 30

Myth: Screening is only necessary when you have symptoms.

While colorectal cancer symptoms are strong indicators a checkup is needed, screening can find precancerous polyps that can be removed before becoming cancerous or causing symptoms. Talk to your physician if you are experiencing any of the below symptoms: Rectal bleeding, either bright or dark red in color Narrow stools or change in stool size Tenesmus, or the feeling that you have to empty your bowel but nothing passes Anemia caused by iron deficiency Persistent abdominal pain Unexplained weight loss

Myth: Various screening methods exist that prevent colorectal cancer. A colonoscopy can sometimes intimidate patients, but the American Society for Gastrointestinal Endoscopy (ASGE) considers it the gold standard of colorectal cancer screening methods for its ability to view the entire colon and both detect and remove polyps during the same procedure. Its ability to remove polyps before they turn into cancer differentiates colonoscopies from other screening methods as the only test that can prevent colorectal cancer. Other less-invasive methods for identifying abnormalities include stool DNA tests and visual exams that use x-ray imaging. While these procedures are adequate screening options for many people, they must be performed more frequently and can miss polyps that would otherwise be identified during a colonoscopy. For this reason, my colleagues and I strongly encourage patients speak with their physicians about screening options and prioritize colonoscopies, particularly if they have risk factors such as family history of colorectal cancer.

Myth: Colorectal cancer affects men, women, and all races equally. Compared to people who are normal weight, obese men have about a 50% higher risk of colon cancer and a 25% higher risk of rectal cancer, while obese women have about a 10% increased risk of colon cancer and no increased risk of rectal cancer. However, a recent study published by JAMA Oncology found that the higher a woman’s body mass index (BMI), the greater her risk of developing colorectal cancer before age 50. Additionally, according to surveillance research published by the American Cancer Society, African Americans are medically underserved considering they are about 20% more likely to get colorectal cancer and about 40% more likely to die from it than most other demographic groups. While efforts are being made to address these inequities, the COVID-19 pandemic has exacerbated cancer disparities, including screenings, threatening progress.

Myth: I am too young to consider colorectal risks and screening. The likelihood of colorectal diagnosis before the age of 39 is slim but increases after the age of 40 and rises sharply after 50. However, increasing incidence of colorectal cancer in young adults has created cause for concern in the medical community. The American Cancer Society and the U.S. Preventive Services Task Force recommend individuals at average or high risk for colorectal cancer begin screening at age 45 and continue through age 75. Individuals with low to normal risk should begin screenings at age 50. Education regarding a healthy lifestyle and access to screening can significantly reduce risk of developing colorectal cancer, an often preventable yet potentially deadly disease. Staying on top of your health and knowing the risk factors can help you and your primary care provider understand the dangers and devise a proactive plan to promote good colorectal health.